lasagne

Ingredients for 4 servings:

• 500 g minced meat
• 2 tbsp olive oil
• 50 g bacon, streaky, smoked
• 1 onion(s)
• 150 g carrot(s)
• 150 g celeriac
• 1 bunch of parsley, fresh or 1 pack frozen
• 2 garlic cloves
• 2 tbsp tomato paste
• 2 can/n tomatoes, chunky
• Salt and pepper, black and white
• nutmeg
• ⅛ liter red wine
• 1 bay leaf
• 300 g lasagna sheet(s), without pre-cooking
• 30 g butter
• 40 g flour
• ½ liter of milk
• some lemon juice
• 200 g cheese, grated
• Butter, in flakes

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the Bolognese sauce, dice the celery, carrots, onion, garlic, and bacon. Heat the olive oil in a large pot and fry the bacon. Add the vegetables and brown for 1 minute. Fry the minced meat for 5 minutes until crumbly. Then add the chopped parsley. Stir in the tomato paste, then pour in the ragù with the canned tomatoes, season with salt and pepper. Add the red wine and bay leaf and simmer uncovered over low heat for at least 30 minutes. For the béchamel sauce, melt the butter and lightly fry the flour. Whisk constantly and add the milk and cook until the sauce thickens. Simmer on low heat for at least 10 minutes to reduce the flour flavor. Season with salt, white pepper, nutmeg, and lemon juice. Spread a thin layer of béchamel sauce on the bottom of a baking dish. Then arrange the lasagna sheets on top. Spread some Bolognese sauce, then some béchamel sauce, on the lasagna sheets. The last layer should be béchamel sauce. Sprinkle with grated cheese and scatter the butter flakes on top. Bake for about 30 minutes at 180°C, until the crust is golden brown.